Greek Easter lychnarakia recipe | Sainsbury`s Magazine

Ingredients

• 550g plain flour, plus extra to dust
• 1 tsp baking powder
• 1½ tsp fine sea salt
• 2 large eggs, plus 1 extra egg to glaze
• 150ml extra virgin olive oil
• 150ml milk
• zest of ½ lemon
• 2 tbsp sesame seeds, optional
• 4-5 mint leaves, finely sliced, to serve
• 150g ricotta
• 150g mascarpone
• 100g feta
• ½ tsp dried oregano
• 1 tsp dried mint
• 1⁄2 tsp dried thyme
• zest of 1⁄2 lemon
• 1⁄2 tsp flaky sea salt
• 1 large egg